New recipe - YUM

It's the same every Fall season. Once it starts to get colder, I start to crave certain types of foods and drinks. Chili is one of those foods and is on the menu this week. I also start to enjoy red wine again instead of the white wine I usually drink in the warmer months. And every year, about this time, I start to think about my mom's Shrimp Creole. Maybe it has to do with the cooler weather or maybe it has to do with warm fuzzy thoughts of sitting around our dinner table when I was young. Either way, it's delicious. I did make a few changes thanks to a similiar recipe on allrecipes.com (I add the cayenne pepper) but it's tastes just as great.

Shrimp Creole (YUM!)

1/2 cup chopped onion
1/2 cup chopped green pepper
1 celery rib, chopped
1 tsp. minced garlic
2 tbsp. vegetable oil
1 28 oz. can of (diced, crushed or a combo of both) tomatoes
1 8 oz can of tomato sauce
1 tsp. chili powder
1/2 tsp. sugar
1/4 tsp. cayenne pepper (OPTIONAL – FOR A “KICK”)
Instant rice
Shrimp (I always use already cooked shrimp that’s thawed)

Put oil in pan. Sauté onion, pepper, celery, and garlic for about 5 minutes. Stir in tomatoes, chili powder, sugar, and cayenne pepper. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Add shrimp and cook until heated through. Serve over rice. I also serve a salad or peas. ENJOY!